Pork fillet stuffed with ham and cheese
In continental Croatia, we fill the popular pork loin with ham and cheese and spiced it with our flavoured salt.
There is no salty dish that our gourmet sea salt does not make better. Here is a meat classic, which we prepare with flavoured salt.
Fillet or pork loin is the finest and most expensive part of pork, which is called pork steak precisely because of this quality.
Pork fillet is most often eaten in the form of medallions in a sauce, then stuffed, as we suggest today, or like beef wellington baked in puff pastry.
You can fill Lungić (as we call it in Croatia) with various varieties of vegetables and spreads, and we suggest the most classic way that most people like – ham and cheese.
1 pork fillet
gourmet sea salt
3 thin slices of ham
3 thin slices of cheese
kitchen thread / mesh / toothpicks
- Cut the pork fillet with a knife across half, but not to the end. You need to open the the top as if you were opening a book and get a flat sheet.
- Beat the meat well with a meat mallet on the inside.
- On the inside, salt it with gourmet sea salt.
- Arrange a layer of ham, then a layer of cheese on the ham. Roll the pork loin into a roll.
- Squeeze the roll with a meat net, tie it with kitchen thread or fasten the edges with toothpicks.
- Bake the pork loin in the oven for 30 minutes at 200 degrees.